How do you cook fresh tuna?

Question

Step by step instructions would be great as I have never even cooked fish before.

Answer 1

TUNA WITH GARLIC, TOMATOES & FRESH
TARRAGON

2 (6-8 oz.) tuna steaks, fresh 2 cloves garlic, crushed 1/2 c. diced tomatoes 1 tbsp. fresh tarragon (rough chop) 2 oz. dry white wine 1/2 c. fish or chicken stock 2 tbsp. butter (optional) Salt & white pepper to taste 1 oz. olive oil

In a large saute pan, heat oil (just enough oil to thinly cover pan). When oil is hot, add steaks (if tuna is wet, pat dry with paper towel). Brown then turn. Add garlic; when garlic is browned, drain excess oil. Add salt, pepper and tarragon then wine, tomatoes and butter, if desired. Then 1/4 cup of stock. Cover and cook for 5 to 10 minutes. Keep an eye on the fish to make sure it doesn't reduce too much; add more stock, if needed.

Tuna should be served rare to medium-rare. Well done tuna is very dry.

Serves 2.


BROILED FRESH TUNA ON THE GRILL

Cut tuna into portion-sized pieces (the red color spook will disappear when cooking). Place thinly sliced onion slices in a Pyrex dish. Place tuna pieces (1 1/2 to 2" thick) on top of onion slices. Cover with a bottle of Italian salad dressing; and marinate on each side for from 10 to 15 minutes. The charcoal fire is only ready when it is of uniform white. Grease grill with a stick of butter, then place tuna on grill without letting the pieces touch. Brush on marinade throughout cooking. Grill until well seared on one side then turn, baste and cook until meat is opaque throughout. Place pieces back in marinade pan until serving. It will look and taste more like a filet Mignon than fish. Any left overs make a delicious cold salad.


TUNA & FRESH MUSHROOM CASSEROLE

Saute 1 pound cleaned and quartered fresh mushrooms (use stems and caps) in 4 tablespoons butter. When soft, sprinkle on 4 tablespoons Wondra flour. Add 1 3/4 cups diluted evaporated milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook over low heat until thickened. Add 1 can tuna fish (6 ounce), broken up. Set aside to mellow. Add 1 cup raw rice to 3 cups chicken broth (boiling) to which has been added 1 tablespoon butter, 1 teaspoon dried parsley, and 1/2 teaspoon salt. Cover and simmer slowly for about 30 minutes, stirring with a fork constantly. Mix together with tuna and mushroom mixture. Serves 4.

Answer 2

Heat a non-stick frying pan with just a swipe of olive or sunflower oil, add the tuna and fry gently for a couple of minutes before turning..if it is really fresh then it can be eaten rare, but if you don't care for that..and I don't like it that way myself,keep turning it every couple of minutes until the flakes begin to open up..if in doubt, cut a piece in half, if it is cooked it will have changed colour right through. The biggest problem with tuna is that cooking it can dry it out..but if you put a teaspoon of red or green pesto on each piece before serving, it takes care of that and tastes great. Be ready to serve the tuna as soon as it is cooked..with baked potato and / or a green leaf and thinly sliced onion salad or ..my favourite, a salad made with thinly sliced onions and tomatoes dressed with a balsamic/olive oil dressing..one part balsamic to three parts olive oil and do not pour over the tomatoes and onions until a minute before serving.

Answer 3

wash tuna &dry get a fry pan butter melt moderate heat put tuna in fry 2 minutes each side some like the red meat showing i do not any left over flake up and use as tuna puff
6 ounces tuna
2 t onion minced
2 T parsley
1/8 t pepper
4 c mashed potato 2 eggs
1/2 t salt
2 eggs
2 T butter
add the onion and parsley and pepper to the flaked tuna combine with mash potato beat eggs add to fish and potato mixture add salt and pepper -pour into a greased casserole 1 1/2 quart bake 350 *15 or 20 minutes 4 serveings

TUNA POT PIE
8ounces tuna flaked
1/2 c onion mushrooms (optional)
1 can mushroom soup
2 T parmesan cheese
1/1/2 t lemon juice
1/2 t parsley
1/8 t celery seed
1/8 t thyme
6 hard cook'd eggs-sliced

line a 9 inch pie pan with pastrey saute the onion in 1 Toil add the mushroom and continue cooking add tuna brown lightly-add soup stit till smoth remove from heat season with grated cheese lemon juice parsley celery seed and thyme arrange the egg slices and tuna in layers in pie shell pour the sauce all over it make sure you cover with pie crust put slits to make it steam come out top of the pie crimp the edges of the crust 350* 35 minutes 6 servings

Answer 4

If it's really fresh, I simply slice it thin and serve it with a little lemon and soy sauce on the side. Fresh raw tuna is wonderful.

If it's not that fresh - season it lightly with salt and pepper, thin slice some lemon, and grill in the broiler until the meat is white and flaky. Do NOT let the meat get dry - if necessary add a little white wine.

Answer 5

Ohh yummy!! Got a steamer or a george thing? Either will do it beautifully - steamer about 15 minutes (flesh goes opaque when its done) in George about 5 mins. Otherwise pop into a frying pan and pan fry - no fat needed really - just turn it now and again - about 10 minutes again.

Answer 6

I slightly drizzle olive oil on it.
Then sprinkle salt and pepper on it.

Then bake it in the oven for 45 minutes.

Delicious x

Answer 7

Look here.
http://homecooking.about.com/od/seafood/a/tunatips.htm

Answer 8

1. wash it with bare hand.
2. cook it

Answer 9

if its clean.
put it in a foil pan a long one
season it oil it make some sauce for it and broil it until its ready

just guessing not my fault if you get sick

Answer 10

fry pan
butter
tuna
heat